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Stuffed Turkey Breast


¼ cup butter, melted
1 small onion, finely chopped
1 celery stalk, finely chopped
2 cups herb-seasoned croutons
½ cup chicken broth
2 Tablespoons minced fresh parsley
½ teaspoon poultry seasoning
1 whole uncooked turkey breast (about 5 pounds)
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup dry white wine

Place a rack in a slow cooker (you can use a trivet or a steamer basket).

In a medium bowl, combine butter, onion, celery, croutons, chicken broth, parsley, and poultry seasoning.

Slice turkey breast crosswise, from breastbone to ribcage, leaving slices attached to the bone. Sprinkle with salt and pepper.

Cut a piece of cheesecloth about 30 inches long. Soak cheesecloth in ¼ cup of the wine; place turkey on cheesecloth. Stuff bread mixture into slits of turkey. Fold cheesecloth over top of turkey. Place turkey on rack in slow cooker. Pour remaining ¼ cup white wine over turkey.

Cover and cook on LOW 7 to 8 hours or until tender. Remove turkey from cooker.

Makes 8 servings.

Note: For stuffing only, double the recipe and cook for 5 hours on LOW in slow cooker.